Post by: BeeMan on March 09, 2011, 10:39:12 PM
My 7 year old buck hung for about 17 days before I cut him up and he's just as good and about as tender as my 2 yr old buck last year!! I know people who let them hang for as long as 28 days if temps are right!! I'm sure everyones got there own opinion, just kinda curious what others do?.....
Post by: carpsniperg2 on March 09, 2011, 11:33:47 PM
Post by: jeepasaurusrex on March 09, 2011, 11:43:06 PM
We solved the threat of warm weather this last year. We built a 4'x4' insulated room with a insulated door. Picked up a new AC unit that is installed in the wall. Instant walk in cooler. 8)
Post by: Hangfire on March 10, 2011, 06:06:16 AM
If the weather is very cold like last year, the deer was frozen in a couple of days, I will let it wait up to a month, you have to be sure it is completely frozen. The best deer I ever ate was shot in the late hunt, hung in barn where it froze solid. When we wanted a piece of meat we sawed it off. A January warm spell and we finished cutting it up.
Most of my hunting friends say deer does not have to hang at all, cool and cut up in a couple of days.
Post by: gotshot on March 10, 2011, 06:28:33 AM
Post by: rtspring on March 10, 2011, 06:49:19 AM
Post by: coachcw on March 10, 2011, 06:55:04 AM
Post by: Wazukie on March 10, 2011, 06:59:51 AM
AS little time as possible for me . I've cut and wrapped in the same day and havn't found any Differance in the meat , but have had bone sour once when i let one go too long .
Same here, As little as possible. I like to get it cut up and in the freezer right away.
Post by: dscubame on March 10, 2011, 07:03:58 AM
Post by: rasbo on March 10, 2011, 07:14:25 AM
Post by: 400out on March 10, 2011, 08:23:36 AM
Post by: NRA4LIFE on March 10, 2011, 08:31:50 AM
Post by: BLKBEARKLR on March 10, 2011, 08:32:28 AM
Joe
Post by: Jason on March 10, 2011, 08:34:46 AM
Growing I was taught by my uncles to only hang deer for no more than 1-2 days. I asked them why they don't hang their
Deer for longer periods of time like my friends dads? they told me that Deer get gamier the longer the meat is on the bones.
Elk I hang for 3-7 days depending on outside temps.
Post by: Alan K on March 10, 2011, 08:36:43 AM
Post by: superdown on March 10, 2011, 08:47:46 AM
Post by: JLS on March 10, 2011, 08:49:53 AM
I hang my deer for a day or two.
Growing I was taught by my uncles to only hang deer for no more than 1-2 days. I asked them why they don't hang their
Deer for longer periods of time like my friends dads? they told me that Deer get gamier the longer the meat is on the bones.
Elk I hang for 3-7 days depending on outside temps.
There is no biological process that supports this claim. Being on the bone does not contribute to gaminess nor does the length of time hung. "Off taste" in game meat typically comes from poor trimming of connective tissue/fat, or overcooking the mat.
Hanging meat or "aging" it does not change the flavor of meat. It simply allows enzymatic breakdown of fibers that makes the meat more tender. I've hunge meat for as little as 12 hours and as much as 10 days. A young animal won't benefit a whole lot from increased hanging time, but an old one sure can.
Dr. Ray Field did a lot of research on this at the University of Wyoming. Life begins at 40, and extended aging should take place at 40 degrees or less. You can "quick age" meat for up to three days at 60 degrees.
Post by: BigD on March 10, 2011, 08:53:31 AM
Post by: 400out on March 10, 2011, 08:55:10 AM
We try to hang all of our four leged animals about 7 days. I have gone as long as 21 but don't like to wipe the mold off with vinigar.:puke: :puke: :puke: :puke: :puke: :puke: :puke:
Post by: teanawayslayer on March 10, 2011, 08:57:01 AM
Post by: bobcat on March 10, 2011, 08:57:15 AM
Post by: STIKNSTRINGBOW on March 10, 2011, 09:00:12 AM
as far as enzymes breaking down...IDK, but was told long ago that when you deep-freeze, the crystallization of ice (moisture) in the meat tenderizes it for you,
I have had the pleasure of eating my own, and other peoples game, and you can tell who hangs, and who doesn't by the gaminess of meat.
Leave beef in its own blood for a week, and it will taste just as "wild" as most peoples venison.
Cut and wrap a good Apple and Blackberry fed Black-tail as soon as it hits the ground, and you will have some of the best tasting meat in the world, hang it for a week at 40 degrees, and it will taste like a sage-brush eating rutting desert mule deer... :twocents:
Post by: Jason on March 10, 2011, 09:09:53 AM
JLSI hang my deer for a day or two.
Growing I was taught by my uncles to only hang deer for no more than 1-2 days. I asked them why they don't hang their
Deer for longer periods of time like my friends dads? they told me that Deer get gamier the longer the meat is on the bones.
Elk I hang for 3-7 days depending on outside temps.
There is no biological process that supports this claim. Being on the bone does not contribute to gaminess nor does the length of time hung. "Off taste" in game meat typically comes from poor trimming of connective tissue/fat, or overcooking the mat.
Hanging meat or "aging" it does not change the flavor of meat. It simply allows enzymatic breakdown of fibers that makes the meat more tender. I've hunge meat for as little as 12 hours and as much as 10 days. A young animal won't benefit a whole lot from increased hanging time, but an old one sure can.
Dr. Ray Field did a lot of research on this at the University of Wyoming. Life begins at 40, and extended aging should take place at 40 degrees or less. You can "quick age" meat for up to three days at 60 degrees.
Everyone has their own theories, that is my family's theory and it has been thoroughly tested,
so take it for whats it is and keep reading your books.
Post by: jeepasaurusrex on March 10, 2011, 09:10:46 AM
Post by: buck man on March 10, 2011, 09:25:01 AM
I am glad to see I am not the only one to age his deer and elk! I have killed several deer over six years old and before I started aging them they were always tough and gamey. To make matters worse all my deer are killed in late archery when they are in real poor shape. Now I usually hand them for up to 28 days and monitor the enzimatic breakdown of the muscle tissue daily after about day 10. I realize in order to hang an animal this long the temp has to be controlled and regulated. Since my deer are all bow kills I take it a step further and I leave the hide on....I know that is going to bring ridicule but if no major musle group was hit then there is very little blood shot damage and leaving the hide on eliminates any "rinde "the meat gets when it hangs this long. You can only do this in cold weather to inssure propped initial cool down. Since I have started this EVERY buck tastes like a doe with NO gamey flavor or toughness. The old butcher that taught me this said that the biggest reason people don't like venison is because there field care sucks and they don't age their meat. :twocents:I hang my deer for a day or two.
Growing I was taught by my uncles to only hang deer for no more than 1-2 days. I asked them why they don't hang their
Deer for longer periods of time like my friends dads? they told me that Deer get gamier the longer the meat is on the bones.
Elk I hang for 3-7 days depending on outside temps.
There is no biological process that supports this claim. Being on the bone does not contribute to gaminess nor does the length of time hung. "Off taste" in game meat typically comes from poor trimming of connective tissue/fat, or overcooking the mat.
Hanging meat or "aging" it does not change the flavor of meat. It simply allows enzymatic breakdown of fibers that makes the meat more tender. I've hunge meat for as little as 12 hours and as much as 10 days. A young animal won't benefit a whole lot from increased hanging time, but an old one sure can.
Dr. Ray Field did a lot of research on this at the University of Wyoming. Life begins at 40, and extended aging should take place at 40 degrees or less. You can "quick age" meat for up to three days at 60 degrees.
Post by: STIKNSTRINGBOW on March 10, 2011, 09:30:00 AM
Quote
how it is cared for after the shotnot to nit-pick, but hanging is part of this....
getting the blood out is the main reason to hang (as far as I know) and because I bone most of my animals (no need to pack extra weight) and bleed out to kill (Archery) I dont even think about hanging.
But agree that the sooner you get it cooled down to prevent spoiling, and keeping it clean is of utmost importance.
Post by: Ray on March 10, 2011, 09:34:14 AM
Post by: millertime89 on March 10, 2011, 09:36:38 AM
I'm not necessarily in favor of the mold idea but there's a pretty prestigious steak place in new york (can't think of the name) that will charge you over $100 a plate for steaks that they have to trim the mold off and i've been told its the best you'll ever have :dunno:
Post by: buck man on March 10, 2011, 09:37:25 AM
I see I fit in the same category as most respondents, if I am not eating off carcase, it gets cut and wrapped ASAP.Usually if a deer is hit in the vitals its "blood" is on the ground and in its body cavity and is not in the body tissues that is why you can hang a deer or beef or any animal for that matter for extended periods of time. If you gut shoot or hit your animal poorly and it couldn't bleed out properly then by all means cut it up early.
as far as enzymes breaking down...IDK, but was told long ago that when you deep-freeze, the crystallization of ice (moisture) in the meat tenderizes it for you,
I have had the pleasure of eating my own, and other peoples game, and you can tell who hangs, and who doesn't by the gaminess of meat.
Leave beef in its own blood for a week, and it will taste just as "wild" as most peoples venison.
Cut and wrap a good Apple and Blackberry fed Black-tail as soon as it hits the ground, and you will have some of the best tasting meat in the world, hang it for a week at 40 degrees, and it will taste like a sage-brush eating rutting desert mule deer... :twocents:
Post by: STIKNSTRINGBOW on March 10, 2011, 09:51:47 AM
Quote
Usually if a deer is hit in the vitals its "blood" is on the ground and in its body cavity and is not in the body tissues that is why you can hang a deer or beef or any animal for that matter for extended periods of time. If you gut shoot or hit your animal poorly and it couldn't bleed out properly then by all means cut it up early.The main reason I bone mine out is I dont hunt near open roads, I have to carry it on my back.
The only time I had one that was "gut-shot" was caused by taking a longer shot than I should have (because I knew I could hit it with my compound :P) and it spun, causing the arrow to penetrate from front shoulder to opposing rear ham, through body cavity, because I was not happy with hit, I backed off and came back in morning (this was September even 60-70 degrees) Deer was dead within 30 yards. I boned it out and washed the meat (yes with water) and it was damn fine eating from the time I got it to camp, and every morsel after.
Post by: JLS on March 10, 2011, 09:56:18 AM
JLSI hang my deer for a day or two.
Growing I was taught by my uncles to only hang deer for no more than 1-2 days. I asked them why they don't hang their
Deer for longer periods of time like my friends dads? they told me that Deer get gamier the longer the meat is on the bones.
Elk I hang for 3-7 days depending on outside temps.
There is no biological process that supports this claim. Being on the bone does not contribute to gaminess nor does the length of time hung. "Off taste" in game meat typically comes from poor trimming of connective tissue/fat, or overcooking the mat.
Hanging meat or "aging" it does not change the flavor of meat. It simply allows enzymatic breakdown of fibers that makes the meat more tender. I've hunge meat for as little as 12 hours and as much as 10 days. A young animal won't benefit a whole lot from increased hanging time, but an old one sure can.
Dr. Ray Field did a lot of research on this at the University of Wyoming. Life begins at 40, and extended aging should take place at 40 degrees or less. You can "quick age" meat for up to three days at 60 degrees.
Everyone has their own theories, that is my family's theory and it has been thoroughly tested,
so take it for whats it is and keep reading your books.
Thank you, I will keep reading my books. The beef industry has way more research money thatn I do and I have no problem taking advantage of it. The physiological processes that take place in muscle cells don't deviate based on whether it's a deer, elk, or beef cow.
Post by: KimberRich on March 10, 2011, 09:57:30 AM
Post by: MtnMuley on March 10, 2011, 10:21:13 AM
I skin everything as quickly as possible.. not only does it help cool the animal out, it peels off a hell of a lot easier when it's warm vs. hanging in a tree for 5 days in 20 degree temps.:yeah:
I perfer to let mine hang 3-5 days though.
Post by: STIKNSTRINGBOW on March 10, 2011, 10:27:51 AM
Quote
Thank you, I will keep reading my books. The beef industry has way more research money thatn I do and I have no problem taking advantage of it. The physiological processes that take place in muscle cells don't deviate based on whether it's a deer, elk, or beef cow.Unfortunately, I am probably wrong, but I dissagree with that statement,
Wild game does not have the marbling that beef does, and the fat has a very different flavor, leave the fat on your next game animal and see how well it tastes. :puke:
Post by: MtnMuley on March 10, 2011, 10:35:33 AM
Post by: KimberRich on March 10, 2011, 10:37:49 AM
I skin everything as quickly as possible.. not only does it help cool the animal out, it peels off a hell of a lot easier when it's warm vs. hanging in a tree for 5 days in 20 degree temps.:yeah:
I perfer to let mine hang 3-5 days though.
Agreed.. I should have clarified. If it's above freezing 2-3 days. If it's below, I've let them hang for 4 or 5 days for sure or whenever I can get them in to the butcher. I'm talking about Montana.. I cut my own game up in this state normally. Haven't found a butcher that I like and the price is way higher here. My guy in Montana is $60 out the door for boned, cut, wrapped, suet added to burger and he throws it in his freezer over night so it keeps good for the drive home. Not worth my time for $60 when I'm on vacation and can be fishing or napping!!! :chuckle:
Post by: Jason on March 10, 2011, 10:38:48 AM
:yeah:QuoteThank you, I will keep reading my books. The beef industry has way more research money thatn I do and I have no problem taking advantage of it. The physiological processes that take place in muscle cells don't deviate based on whether it's a deer, elk, or beef cow.Unfortunately, I am probably wrong, but I dissagree with that statement,
Wild game does not have the marbling that beef does, and the fat has a very different flavor, leave the fat on your next game animal and see how well it tastes. :puke:
Post by: Michelle_Nelson on March 10, 2011, 10:41:47 AM
Thank you, I will keep reading my books. The beef industry has way more research money thatn I do and I have no problem taking advantage of it. The physiological processes that take place in muscle cells don't deviate based on whether it's a deer, elk, or beef cow.
Yes, there is a difference between aging Beef, Elk, Moose, Sheep, Pigs, Deer, etc.
Post by: MtnMuley on March 10, 2011, 10:42:32 AM
I skin everything as quickly as possible.. not only does it help cool the animal out, it peels off a hell of a lot easier when it's warm vs. hanging in a tree for 5 days in 20 degree temps.:yeah:
I perfer to let mine hang 3-5 days though.
Agreed.. I should have clarified. If it's above freezing 2-3 days. If it's below, I've let them hang for 4 or 5 days for sure or whenever I can get them in to the butcher. I'm talking about Montana.. I cut my own game up in this state normally. Haven't found a butcher that I like and the price is way higher here. My guy in Montana is $60 out the door for boned, cut, wrapped, suet added to burger and he throws it in his freezer over night so it keeps good for the drive home. Not worth my time for $60 when I'm on vacation and can be fishing or napping!!! :chuckle:
:yike: PM me the guys name and info. He has 5 new clients!
Post by: JLS on March 10, 2011, 10:46:40 AM
As far as cellular breakdown, there isn't a difference. There are other factors that come into play, like degree of marbling, but aging doesn't affect marbling and vice versa. All aging does is allow enzymatic breakdown to occur, which reduces the toughness (or promotes tenderness) of the meat. As we know, wild game has no marbling in it, which makes the cooking process so critical to prevent dryness.
Post by: STIKNSTRINGBOW on March 10, 2011, 11:01:29 AM
Quote
AGING - Aging of meat is done for two reasons: First and foremost, it is a tenderization process. Second, it produces flavors that are different from those of fresh meat.You can read anything you want, but all I know, is my meat ALWAYS tastes great ! and I will continue treating it the same way, and teach my children my methods, You can do whatever you want with yours.
What occurs during aging to make meat more tender? What develops the flavors? - Actually, in a manner of speaking the meat is kind of "digesting itself". You see even though the animal is dead, the cells in the muscle are still alive. They produce enzymes that break down protein as part of a normal body function of "tear down and rebuild". However, when muscle no longer has a blood supply, only the "tear down" part takes place. Enzymes called "cathepsins" break down part of the structural portion of muscle and make it more tender.
The unique flavors of aged meat come from lipid oxidation and protein lysis. What the hell is that? Well, lipid oxidation is actually the fat turning slightly rancid. Yup, rancid. Protein lysis simply means that the molecules are breaking into pieces and the pieces have different flavors than the whole protein....probably more than you wanted to know. This is a little important when we get to the topic of freezing tho'.
Muscle tissue contains connective tissues. The connective tissue proteins called "collagen" and "elastin" are what actually hold muscles, bones and other organs together in the body. As an animal ages, the molecules of connective tissue protein begin to "cross link". One strand of protein will bind to others nearby. As far as we can tell, this process continues pretty much throughout an animal's life, at least in ruminants. The older the animal, the more cross linking and the more toughness.
Kind of an interesting side note: Cross linking and the development of toughness does not occur at nearly the same levels in swine species. Because pork has more collagen and less elastin, meat from old pigs is only slightly tougher than the meat from young ones.
Here's the point where it may not be appropriate to age wild game - if you do shoot a yearling animal, whether is taken as a cull or shot for camp food, you may want to consider skipping the aging. One upside of not aging the meat is the flavor notes are a bit cleaner. It's your choice either way. (When I get around to typing out notes on meat prep, I'll give you a real simple 4-hour tenderization/hydration method that works every time. This is what I use instead of aging for yearling venison.)
Post by: jeepasaurusrex on March 10, 2011, 11:15:08 AM
Post by: BeeMan on March 10, 2011, 11:17:55 PM
Aging has no effect on gaminess of the meat in my experience either...
Post by: jackmaster on March 11, 2011, 07:01:52 AM
Post by: huntnnw on March 11, 2011, 01:52:34 PM
Post by: Ray on March 11, 2011, 02:00:37 PM
Post by: jackelope on March 11, 2011, 02:20:08 PM
I was freaking out a little because it froze but the butcher shop guys told me not to worry about it.
Post by: Rgrady35 on March 11, 2011, 02:21:13 PM
Post by: grundy53 on March 11, 2011, 02:29:06 PM
My deer last year was frozen solid still on the bone 24 hours after I killed it. I couldn't help it...it was about 6 degrees when we woke up the morning after I killed that buck. I had to leave town so I took it to the butcher still frozen. Not sure how long it stayed frozen after they got it but it tastes great and he was estimated to be 8.5-9.5 years old.
I was freaking out a little because it froze but the butcher shop guys told me not to worry about it.
We were in the same situation with our whitetails this year. we were in Idaho for a week and it was in the single digits for the whole week and our deer were frozen solid. We let them hang until we left and then just halved them and put them in a large fish tote and took them home and cut them up.
Post by: sakoshooter on March 11, 2011, 10:49:56 PM
My dad cut his deer up the same day, sometimes while they were still warm for as far back as I can remember. Toughest venison I ever ate. I grew up eating tough venison and never knew any better till I moved away. I've never had a bad deer since I started letting them age. Even a few of my really old bucks ate good.
Let em hang. Cold but not frozen. If they freeze, they can't age. Meat breaks down as it ages and that's how it gets tender.
I also leave the hide on to protect the meat. More sound advice from a butcher and verified by a couple others. I was told that if you skin it and hang it, the outside of the meat dried out and will need to be trimmed off. Leave the hide on and save all that trimming and eat that meat.
Post by: jeepasaurusrex on March 12, 2011, 06:16:53 PM
The faster you can get the hide off the better.
Post by: Hangfire on March 13, 2011, 08:24:51 AM
Post by: bearhunter99 on March 13, 2011, 08:58:29 AM
Post by: sakoshooter on March 14, 2011, 09:48:23 PM
But then again, since we haven't taken one out whole in ??? 6 or 7 years. Only boned or at least quartered. Even quartered, I leave the hide on. So does my ex butcher hunting partner. Form fitting protection for the meat.
Most warm blooded game animals are 98.6 degrees just like us. If the outside temps are cooler than that which they ususally are by quite a bit, the meat will start cooling immediately after gutting. Especially if there's any wind. Common sense needs to prevail here also. A deer hung on the sunny side of camp is not going to cool as fast as one hung on the shady side. When I do hang a whole deer, I open the neck up to remove the windpipe. This opens up the deer quite a bit and like i said, prop it open with a couple sticks.
The Meat Shop in Tacoma and the ??? by Mayfield Lake both told me to leave the hide on a deer(elk are bigger)unless it's warm out. Otherwise the meat that gets exposed dries out enough after a week of aging that it has to be trimmed off or it'll be like jerky. I've heeded this advice for many years and eat delicious tender venison most years.
I will say this: Skinning a big, cold, stiff and fat muley after he's hung for a week is work and cold on my hands, LOL.
Post by: STIKNSTRINGBOW on March 15, 2011, 08:14:10 AM
Quote
Most warm blooded game animals are 98.6 degrees just like usActually deer and Elk are a little warmer than us, 101-102,
Post by: JLS on March 15, 2011, 01:18:48 PM
You can read anything you want, but all I know, is my meat ALWAYS tastes great ! and I will continue treating it the same way, and teach my children my methods, You can do whatever you want with yours.
[/quote]
I don't recall ever telling you how to take care of yours.
Post by: JLS on March 15, 2011, 01:27:02 PM
Post by: sakoshooter on March 15, 2011, 10:23:08 PM
I don't leave the hide on, because I trim away all of the fascia (silverskin) anyway. If I let the outside dry it makes this process easier FOR ME with neglible waste. I do removed the tenderloins ASAP so they don't dry out. As long as your meat cools fast enough, I doubt there is a right or wrong answer with this one.
I take the tenderloins out asap also. Otherwise they dry out to much.